How To make Enchiladas (Red Chili)
18 ea Corn tortillas
1 qt Red chili sauce
1 lb Grated cheddar
1 ea Large onion chopped
6 x Fried eggs (optional)
Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion. Cover with red chili sauce and place another tortilla on top. Repeat the process then pour enough chili sauce over them to cover tortillas. Three tortillas make one serving. A fried egg is traditional on top of each enchilada.
How To make Enchiladas (Red Chili)'s Videos
How to make The BEST Enchiladas Rojas | Views on the road Enchiladas
Hello & welcome to the Views Kitchen! In today's recipe, we will be showing you how to cut a corner using chili powder to make your enchiladas. This easy-baked enchilada recipe has been a staple in our family and I'm pleased to share my mother's recipe with you. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
---Yes, it's obvious that this is not the traditional nor the authentic way of making enchiladas. I learned this recipe from my Mexican mother and so I'm grateful she made it comfortable for our home. Now I don't have to eat cold enchiladas LOL Not to worry we know how to make the authentic version as well.
* Comments are disabled because some people don't mind their manners. If your mother makes better enchiladas please use her recipe. This recipe is authentic to me*
#1 Quick and easy #enchiladas recipe -
Ingredients:
Water
Chili Powder (Views Chili Powder- )
Knorr Chicken Bouillion
Tomato sauce
Corn Tortillas
Cheese (I used Mexican Blend)
Chicken
Onion
Lettuce
Sour cream or cream fresca
Queso Fresco or panela (Optional)
Chili Sauce:
1/2 Cup Chili Powder
3-4 Cups Water
1/2 Can Tomato Sauce (I used Hunts)
2 1/2 Teaspoons of Knorr Chicken Bouillion (Please adjust to your liking- Start with 1 1/2 Teaspoons the add slowly)
This amount of chili is good for up to 5-6 cups of water. Cook the chili for about 10 minutes on medium-low. Keep it on a low or simmer heat until ready to assemble the enchiladas
* Please make sure to cook the chili in oil for about 1-2 minutes on low heat before you add the water
* You may use fresh chicken broth instead of knorr chicken bouillon and water blend (The can of chicken broth might not give the flavor needed)
Chicken:
Cover your chicken with water. Add half a yellow or white onion and 1/4 of salt. Boil for 30-40 Minutes. Then you can begin to shred the chicken.
I used chicken and half cup fresh white onion for the filling of the tortilla
Bake at 380 degrees for 30-40 minutes
I baked the enchiladas for 20 minutes covered with foil. After 20 minutes I took the foil off and baked for another 10 minutes. The cook time will depend on your oven.
Tortillas:
The tortillas I used are made fresh at my local Mexican market. I think Mission will hold well. Use what you have available.
I serve with a side of Mexican rice and beans. I topped the enchiladas with lettuce, green onions, creama fresca, and panela cheese.
VIEWS ENCHILADA RECIPES
Green Chili Chicken and Cheese enchiladas -
Flat enchilada -
Mexican Red Enchiladas Chicken and Cheese -
MEXICAN ENCHILADAS SUIZAS
Tex-Mex Style Red Enchiladas with Ground Beef
White Enchiladas Recipe
Mexican Korean fusion enchiladas
Mexican Red Chili Enchilada Sauce -
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Easy Mexican Red Chili Enchilada Sauce Recipe
How to make enchilada sauce | Views Chile sauce
Hola #ViewsClub You know I got you when it comes to easy, steph by steph. Please let me know how your sauce turns out! Get saucy, OH yeah, Oh siiiiiiii ????
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Homemade Enchilada Red Chile Sauce Video Recipe by Bhavna | Mexican Cuisine Recipes
Ingredients
Dried red chili 20 (Any Red chili for your choice, dried red chili used here)
Tomatoes 5 Small (4-5)
Onion 1⁄2
Garlic cloves To Taste (Few cloves of garlic)
Salt To Taste
Water To Taste (As required)
Herbs & spices To Taste (Like oregano or basil, can be added now or just before use) (Optional)
Directions
MAKING
Put the chilies, tomatoes, onions and garlic in a pot, add salt and water and boil it till the vegetables tenderize. It is simpler to pressure cook to make it quick.
Puree the cooked ingredients.
Strain the sauce and discard the remnant seeds.
SERVING
Serve it with your favorite recipe
Earlier, I used to make quick version of Enchilada Red Sauce by using following Ingredients
1 (15 oz.) can tomato sauce
1 Tbsp. chili powder
1 tsp. onion powder
1/2 tsp. dried oregano
1 tsp. garlic powder
1/4 tsp. cumin
1/2 tsp. salt (more to taste)
Combine all ingredients in saucepan, mixing well. Cook and stir over medium heat until thickened. Makes 2 cups.
But now no more can tomatoes and feel the flavor of freshness of sauce by using quality ingredients.
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Easy ENCHILADAS ROJAS | My Abuelita's Red Enchiladas
Today I am cooking at home and making my Abuelita's enchiladas rojas or red enchiladas my grandmother's way. I will be using cheese and onion to fill these, but you can add shredded chicken or beef. The filling is versatile. You can also top with what you prefer.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
#cookingathome #enchiladas
???? My Tex-Mex COOKBOOK HERE????
????MERCHANDISE HERE ???????? ????
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AND #SimplyMamaCooks
______________________________
0:00 Intro
0:11 Enchilada Sauce
1:56 Salsa Recipe
2:59 Making The Enchiladas
5:40 Visit With My Grandparents
_______________________________
⭐️ My Other Enchiladas RECIPE
⭐️ COOKWARE VIDEO
????GRIDDLE (Similar to the one I used)
INGREDIENTS
14 to 16 corn tortillas
10 oz (283 g) Oaxaca cheese
1/2 medium onion (diced)
cooking oil for griddle
**Toppings**
Cotija cheese
Shredded lettuce or cabbage
Diced Onion
Salsa
Mexican sour cream
**Red Enchilada Sauce**
6 to 7 dried guajillo chiles (cleaned and rinsed)
small piece of onion
1 clove of garlic
2 tsp chicken bouillon powder
salt to taste
1/2 to 3/4 cup water or soaking liquid
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
Eminence Landscapes by Ian Post, Courtesy of
Enchiladas Rojas De Abuela
How To Make Authentic Enchiladas
Red Enchilada Sauce
Cheese And Onion Enchiladas
ENCHILADAS RUMBLE: My Mom’s Tex-Mex Wolf Chili vs My Mexican Red Sauce Recipe
It’s a Tex-Mex rumble in the kitchen! Who has the best enchiladas? ME or MAMA?
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Today we’re gonna answer that question.
Now enchiladas are a favorite in our kitchen but it’s always a war between how they’re gonna get made.
My Mom is going to make her Tex-Mex style enchiladas using Wolf Brand Chili and Longhorn Cheddar, while I’m gonna whip up my enchiladas with a more traditional red sauce and topped with queso fresco.
Let’s fire it up and make some ENCHILADAS!
CHEESE ENCHILADAS / BEST HOMEADE SAUCE
Rachel cooks with love (videos)
These CHEESE ENCHILADAS are neither genuine Mexican nor totally Texan, they are TexMex style, these corn tortillas are stuffed with cheese and smothered in a delicious homemade sauce made with the best seasonings, then topped with a fresh Pico de Gallo and sides with refried beans and Mexican rice, it is a very easy and quick meal to prepare.
INGREDIENTS
2 Tbls melted butter
1 Tbsp vegetable oil
3 Tbsp All purpose flour
1 & 1/2 Tbsp chili powder (I like Gebhardt)
2 tsp Paprika
1 tsp onion powder
2 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano
3 C. chicken broth
2 tsp tomato paste
1 & 1/2 tsp chicken bouillon
1/2 tsp sugar
Salt if needed
Corn tortillas
American cheese (grated as needed) I used about 3/4 lb. but you use as needed for you.
chopped Onions for filling (optional)
FOR TORTILLAS
1/2 C. vegetable oil
8 Corn tortillas
SIDES
mexican rice
refried beans
Pico de gallo
PICO DE GALLO
1 C. chopped onions
1C. diced tomatoes
1 C. chopped cilantro
1 seeded and chopped jalapeno
juice of 1/2 lime
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.